Download 6.21 Mb.Pdf ko'rish
- Bu sahifa navigatsiya:
- The Whole Hog – Hamming it up in Bayonne
- Live a Little – Liver Lot – Fee Fi Foie Gras
- Mushrooms at the Auberge – Morel Fibre for the Truffle Generation
- Picking a Peck of Piquillo Peppers – The Catalan Influence
- Minding Your Prunes and Quinces
Pacherenc du Vic-Bilh : Mansengs, Arrufiac, Courbu
Tursan Blanc : Baroque, Gros Manseng, Sauvignon, Sémillon
NOT ONLY… BUT ALSO:
Mansoi(s) is Braucol in Gaillac, Pinenc in Jurançon and in Madiran – also called Fer Servadou
Malbec is also known as Côt and Auxerrois
Duras has nothing to do with Côtes de Duras
Confused...? You will be!
- 13 -
FOOD OF THE SOUTH-WEST
“Wine is a part of society because it provides a basis not only for a morality but also for an environment; it is an
ornament in the slightest ceremonials of French daily life, from the snack to the feast, from the conversation at the
local café to the speech at a formal dinner.”
- Roland Barthes
Paula Wolfert, one of the best of modern food writers, in her seminal book The Cooking of South West France
identifies the signature of the region which she terms ‘evolved food’, dishes rooted in historical traditions with
natural taste affinities and their own logic. Such dishes, writes Stephanie Alexander, have come to meet the needs
and the lifestyle of a hardworking and healthy people, who, in the main, cook what they produce and waste very
little. The food’s deep flavours result from the slow melding of simple ingredients. The garbures from Landes
illustrate that cooking a staple dish is about passionate attention to detail. A Béarnais dish in origin it has several
local variations depending on the ingredients and when it is eaten. Salt pork, cabbage and beans are the mainstay
but the many gastronomic embellishments sustain the ancient mystique of the dish. Some cooks will add a fricassée
of onions and vegetables fried in goose fat, others will make their garbure into a kind of gratin, and the luxuriant
versions will contain slowly amalgamated confit of goose. There is much discussion and lyrical debate about food
in the South West, a keen respect for the ingredients and for the process of cooking and an almost mystical
appreciation of giving and doing credit to the bounty of the land. Truly, the best things cannot be rushed.
Ou il ya un bon cochon, il ya une bonne menagère
“Lou Moussur, as he is known. Nothing is lost with me.” The pig is treated with respect, almost reverence in the
South West. Truly, nothing is wasted with the pig: saucissons, rillettes, andouille and boudin to rendered fat, tripe,
tongue and trotters – a culinary nose-to-tail journey in the pot or on the plate. Salt-cured country ham may be eaten
raw or sautéed basque style with eggs fried in goose fat or made into a kind of persillade and used to give certain
dishes a lift. I like a rosé from the Fronton, Béarn or Irouléguy, or a lightish Cahors with this, or a fresh young
Gaillac made from Duras or Braucol. With a confit of pork, or a typical terrine, or chorizo with lentils, a savoury
sapid red from Fronton, Marcillac or Marmandais is a good bet.
The making of foie gras is both a cottage industry and an industry. Fattening the goose may be a controversial issue
outside the South West and any factory farm approach is certainly to be deplored. The livers are soft (they should
have the suppleness of cold butter when raw) and perishable; they can be cooked and tinned; mi cuit (barely cooked
and vacuum-packed) or raw. The raw livers may be steamed in a towel or tournichon or poached in delicious
solutions and subsequently served cold or warm (pan-fried or grilled). There are more than a hundred recipes for
foie gras, but it can be a stand-alone dish with some fresh baked brioche and a jelly made from Sauternes or grapes.
A well-chilled Sauternes or Monbazillac is traditional; the late harvest wines of Jurançon and Pacherenc are equally
fabulous. The meticulous care taken in preparation and cooking of the foie gras is somehow mirrored by the
elaboration of the wine; the buttery, silky textural decadence of the liver begs to be matched by a sweet wine with
Paula Wolfert recounts her first experience eating truffles: “It was baked in a salt crust and served on a doily. The
waiter cracked it open with a mallet, releasing the powerful penetrating bouquet. I sliced the truffle myself and ate
in on toast, with a light sprinkling of walnut oil and a pinch of salt. As I ate I sipped a glass of Médoc. The truffle
seemed to me like earth and sky and sea. I felt at one with nature that my mouth was filled with the taste of the
earth. There was a ripeness, a naughtiness, something beyond description. A gastronomic black diamond, it was
utter luxury and earthiness combined.”
Fresh cepes can be eaten raw with olive oil and lemon or stewed gently à la Bordelaise with olive oil and garlic
(ham and parsley may be added). A simple red with the taste of the earth would hit the mark, a Cahors, Marcillac or
Côtes de Saint Mont. Cepes can be also used with potatoes or in the classic Salade Landaise with sautéed strips of
duck breast, warm croutons, rocket, endive and radicchio and fresh herbs.
Piperade is a classic light supper dish (which can be eaten at lunch or breakfast). The sauce Basquaise is made with
onions, garlic, peppers and pimentos combined with lightly scrambled eggs and fried ham. Poulet à la Basquaise is
a classic dish containing red and green peppers, beautiful ripe tomatoes, good quality ham from Bayonne as well as
garlic and cayenne. A rosé from Irouléguy would be the perfect accompaniment.
- 14 -
FOOD OF THE SOUTH-WEST continued…
Cassoulet S’il Vous Plait – 57 varieties – Beanz meanz duckz
I love the cassoulet debate. It mixes science and folklore, regional rivalry, fierce pride, stubborn traditionalism.
Eternal verities about food itself are enshrined in the debate, the genius of cooking which is about taking the slowest
and most deliberate of pains. Technicalities aside the main ingredients are confit of duck leg, pork knuckle or
bacon, sausage and broad beans. Be it from Toulouse, Carcassonne or Castelnaudary this is a rustic glutinous dish
begging for a wine of high acidity and digestible tannin, a Cahors, for example, or a red wine from Malepère, or
even a garrigue-scented Languedoc red.
Roquefort, the famous blue-veined ewe’s milk cheese matured in the limestone caves of Chambalou, deserves
nothing less a brilliant Jurançon. And don’t forget the plump fresh figs. One talks airily of food and wine marriages,
but this threesome represents connubial bliss. Salt, sweet, creamy, sharp, ripeness – the oppositions are sublime
attractions. Cabecou de Rocamadour is a silky goat’s cheese, milky when young, fruity and piquant when it is
affiné. Cabecous can be eaten in several ways; just as they are; semi-molten, having been passed under a hot grill,
on toast or on leaves or on country bread drizzled with honey. A Sauvignon from Côtes de Duras or sharp young
Gaillac works best. The cheeses of the Pyrenees are very fine especially the Ossau Iraty, the cow’s cheese Crottin
wrapped in thin strips of pine bark and with a washed rind. Finally, we should mention two cheeses from the
mountains of the Aveyron: Cantal and Laguiole, the historic former mentioned by Pliny the Elder, no less. Uncork
your best bottle of Marcillac – that’s what it’s there for! Gaperon is from the Auvergne; it is flavoured heavily with
garlic and pepper and made with skimmed milk or buttermilk. Look for the sweetest juiciest Gamay, bang it in the
fridge and guzzle it with this rustic cheese.
Gascony has a wonderful array of dishes to appeal to the sweetest of teeth. Traditional desserts include les
daudines, a kind of pain perdu, millas (a Languedoc version with cornmeal porridge that is fried and sprinkled with
sugar), otherwise crepes, waffles (gaufres) and the famous Gateau Basque. Clafouti with cherries, apricots and
plums is an internationally renowned and frequently copied dessert. Justly famous, also, are the croustades, pastis
and tourtières, regional versions of pastry pies, filled with sweetened fruit and then baked. Using fruits in savoury
dishes has a rich tradition: the prunes and quinces that often feature in meat stews are part of the Moorish culinary
heritage that appeared in France by way of Spain many centuries ago. Roast figs, Pyrenean style are another
seasonal treat. Prunes themselves are often marinated in Armagnac (or Sauternes) for a period before being added to
desserts. Gateau Basque itself is a cake filled with pastry cream flavoured with almonds, anise, rum, orange flower
water and Armagnac. Sponge cakes such as madeleines are fun to dunk in brandy or sweet wine. Sweet wine is not
always necessarily the ideal companion for sweet food: the combination can become cloying. Vins Doux Naturels
with a touch of bitterness – such as Muscat de Rivesaltes, Banyuls or Maury – are more appropriate. However, with
simple fruit pastries or a bowl of white peaches a glass of chilled Jurançon is a pleasure not to be denied.
Taste of the earth, dancing fire, velvet flame. If Cognac has finesse, Armagnac has fiery power, a hearty roughness
– this is the distinction le trou Gascon will give you. Like the raw country wines from Gascony Armagnac roughens
you up, helps you to digest and leaves the day/evening open for further indulgence. A dash of the spirit will lift a
daube or stew, cut the richness of a sauce or perfume and flavour fruits.
“Happy and successful cooking doesn’t rely only on know-how; it comes from the heart, makes great demands on
the palate and needs enthusiasm and a deep love of food to bring it to life.”
Georges Blanc, from ‘Ma Cuisine des Saisons’
Lamb, veal, pork and game, ducks and geese, chicken and guinea fowl, truffles, cepes and mushrooms, chestnuts
and cheeses, prunes and plums endless variants, here a Catalan influence, there a Languedocian note, the terroirs of
Landes, the Dordogne and Quercy all yielding their diverse signatures. Writing in generalities can’t do justice to the
regional vitality, the sheer diversity of the cuisine of the area that we call South West France. Moreover, every
recipe is a kind of history in itself and every family has its story to tell about the way it should be cooked. It would
be a mistake nevertheless to assert that things stand still. As recipes are handed on, subtle refinements are made,
sturdiness may be replaced by lightness, but the cuisine de terroir always remains close to the earth – each dish
invariably constructed around the strength of local ingredients. In the South West food and cooking is that most
tangible and sensuous necessity of people’s lives, writes Paula Wolfert. We believe that to appreciate fully the
wines of the South West you must also experience the food and that the pleasure you take in the one nurtures a
desire for the other.
- 15 -
GASCONY & THE LANDES
Free fighters, free lovers, free spend-
The Cadets of Gascoyne the de-
Of old homes, old names and old splen-
Edmond Rostand – Cyrano de Bergerac
The South West, with its rich gastronomy, love of song and rugby, will always be our favoured region. We have
sought to demonstrate the individuality and integrity of the wines from this area by focusing on their uncom-
promising strong flavours, their compatibility with food and, how, once you’ve developed a taste for them, nothing
else confers the same kind of bibulous pleasure (well, almost nothing). There is unparalleled variety as well: from
the modern fruity wines of the Côtes de Gascogne, through the Bordeaux-influenced efforts of Duras and Bergerac,
to the dark and powerful rustic curiosities of Cahors, Madiran and Irouléguy. These, therefore, are wines that reflect
the notion of terroir; not only the particular microclimate, soil & growing conditions, but also the local culture and
heritage & even the personality of the growers themselves. Gascony itself is a land of rolling hills and fortified
towns, of great chefs, of foie gras, truffles and garbures, and, of course, armagnac. In the Landes, as Paula Wolfert
observes, the people are truly sweet; their idea of a burning issue is whether one should put white wine or red in a
wild mushroom ragout.
PRODUCTEURS PLAIMONT, Caves de Saint Mont
The Caves Co-operative de Saint-Mont has established a reputation for unrivalled consistency over the last ten years.
The basic white, being a blend of Colombard (40%) & Ugni Blanc (60%), is light, extremely fruity and refreshing with
pleasant acidity. It would be far too easy for Les Caves de Pyrène to list purely commercial wines so we’ve added a
Côtes de Saint Mont Blanc which contains Gros Manseng, Arrufiac & Courbu. The grapes are picked by hand and
when the juice has fermented the wine is transferred into rotating steel cylinders & the lees are pumped back. Fresh
as an iced buzzsaw on the palate, this has attitudinous pithy (crunchy celery) Gascon-style drinkability. The baby
white has acquired a ruddy partner, namely Le Lesc rouge, a blend of Tannat, Cabernet and Merlot, an honest fruit-
driven style with cherry-skin crunch and some white pepper. Great with a plate of pimentos de padrones.
LE LESC BLANC, COTES DE GASCOGNE
LE LESC BLANC, COTES DE GASCOGNE – 10 litre BIB
LE LESC ROUGE, COTES DE GASCOGNE
- 16 -
GASCONY & THE LANDES
Porthos: [he puts the rope around his neck and prepares to jump] Farewell, world... farewell to useless Porthos.
[Aramis and Athos are watching the building from the outside]
Aramis: It’s alright; I sawed through the beam.
[the building promptly collapses, and Athos stares at Aramis in disbelief]
Aramis: Well, I’m a genius, not an engineer!
The Three Musketeers
CHATEAU D’AYDIE, FREDERIC LAPLACE, Madiran
The Laplace family, owners of Château d’Aydie, are among the region’s top producers. The family’s ancestor
Frédéric Laplace is one of Madiran’s pioneers, who managed to raise the profile of the appellation to a worldwide
audience. He was also behind the creation of the appellation in 1948. Aramis (as this cuvée is sometimes known), a
vin de pays, is made from 60% Tannat and 40% Syrah. It may be the mere cadet to Laplace’s musketeerial Madiran,
but it has buckets and bouquets of élan and panache of its own. The colour is a vivid purple and the nose playfully
confidential revealing depth behind the aromatic primary fruit and suggesting notes of roasted coffee beans, dark
chocolate, with black currants and plum. The wine is firm and fresh, smoky, savoury and definitely moreish. The
finish has firm and gripping tannins that linger. Time to dig out that tin of goose or duck fat that you bought ages ago
and still haven’t used to roast some serious potatoes to accompany a confit of duck.
COTES DE GASCOGNE ROUGE “ARAMIS”
DOMAINE DE MENARD, ELIZABETH JEGERLEHNER, Côtes de Gascogne
Situated in Bretagne d’Armagnac Domaine de Ménard is one of the new wave of estates making highly reckonable Gascon
white. The terroir for the Cuvée Marine is special with a subsoil comprising decomposed seashell (similar to that of Chablis)
with a clay/calcareous topsoil, which allows the blend of Ugni Blanc and Gros Manseng to express fully its minerality and
purity. The baby Gascogne is a blend of Colombard and Sauvignon with immediate tangy richness and grapey freshness.
Subtle hints of spice and pear mingle with peachiness on the finish.
defined citrus flavours of lemon and grapefruit and mineral notes of chalk and seashell.
COTES DE GASCOGNE SAUVIGNON COLOMBARD
COTES DE GASCOGNE “CUVEE MARINE”
Time to buckle your squash
- 17 -
GASCONY & THE LANDES
Del: Mm … brandy, please, Pamela.
Del: Yeah, that’ll do if you’re out of brandy.
Only Fools and Horses
CHATEAU DARROZE, Bas-Armagnac
Château Darroze is one yak you can’t afford to pass up.
Armagnac, he intoned solemnly, is truly the most noble and most ancient brandies. The still originally introduced by
the Arabs was first used in the region in 1411 and from that year the “Alchemist Recipes” a famous manuscript in the
Auch describes some thirty uses of brandy as medicine. Thus was born Armagnac. And this is why the Darroze family
had their alcohols distilled on their various estates with a mobile still and always by the same “bouilleur de cru”.
All Darroze Armagnac’s are distilled using this method, traditional in the region for over150 years and come out of
the still at between 52-54% alcohol by volume. Francis Darroze started his business in 1974 as a trader and a
producer of vintage Bas-Armagnacs. The initial concept was simple: to create awareness of a region and its
extraordinarily varied wine-producing soils, while respecting the originality and typical nature of each estate. Since
then he has intensified his search for the best vineyards and the best soils in Bas-Armagnac and sourced from a
golden triangle of villages comprising, amongst others, Labastide-Armagnac, Arthez, Villeneuve-de-Marsan, le
Bourdalat, Lacquy, Perquie, Hontanx, and Le Houga.
The brandies are tasted and assessed frequently in their infancy. After 12-15 years of ageing the alcohols are
generally decanted into older barrels which will soften them and provide noticeable viscosity. The total ageing
process, which can last forty to fifty years, demands a lot of patience. To preserve the identity of the product and to
respect the characteristics of the soil, climate and varietals, Armagnacs are never blended together – even two casks
from the same domaine. Darroze refuse to blend vintages either. The final measure to preserve authenticity and
ensure purity is that the spirits are always allowed to reduce naturally rather by adding water (which is a perfectly
legal process in the region).
The domaine offers about 45 vintages dating back to the beginning of the 19
century. In the Armagnac region, when
a product is sold under its original vintage, the law imposes a minimum ageing period of 10 years in oak casks. The
desired balance between tannin, flavour and alcohol is, in fact, reached after 15 years. Darroze Armagnacs are kept
in barrel and bottled to order to ensure the maximum beneficial interaction between oak and brandy.
After 15 years ageing Armagnac develops all the qualities which make it an inimitable brandy. A blend of
gentleness and violence, these Armagnacs have an extremely long lasting aftertaste. The flavours of hazelnut,
orange peel, cocoa and quince combine with the aromas of rose, verbena, leather, vanilla and even cinnamon.
These Armagnacs have a body and fullness which exalt the land.
After 25 years, Armagnac brandy loses its strength, softens, and becomes mellow, very smooth. The original
character is diluted by the oak vat. The aftertaste becomes remarkable, noticeable over a day later, suppleness and
elegance definitively taking over from warmth.
Experience “Le Trou Gascon” with Darroze
Download 6.21 Mb.
Do'stlaringiz bilan baham:
ma'muriyatiga murojaat qiling